We just got some 1 kg and 2 kg Kadova Gouda molds in and I was looking forward to trying them out. I picked Caldwell's recipe for a Gouda-style hot-water washed curd cheese in Mastering Artisan Cheesemaking p.260
Ingredients Milk 2 gal. whole cows milk (Hickory Hill low-temperature pasturized, non-homiginized)
Culture 1/8 tsp. MA4000
1/16 LM (substituted ThermoB)
NaCl 1/2 tsp. in 1/4 cup cool water
Rennet 1/4 tsp. in 1/4 cup cool water
Salt 2 qts. heavy brine
Directions 1 Warmed milk to 80F
2 Sprinkled cultures on milk; let set for 5 min. and stir for 3 min.
3 Increase temperature to 89F and maintain for 45 min
4 Keep at 89F for 45 min.
5 Added calcium chloride and rennet
6 Floc at 10 min; waited 3.5 x 10 = 35 min. for curd to set up
7 Cut into 1/2" pieces; let set 5 min.
8 Stir gently for 15 - 20 min. @ 89F; let settle 5 min.
9 Remove 1 to 1.5 qts whey
10 Add 160F water while stirring over 10 min. to 101F
11 Drain whey and transfer curds to mold
12 Press at 2x weight for 15 min
13 Followed Kadova's pressing recommendations:
10 min @ 18 lb (flip)
25 min @ 36 lb (flip)
25 min @ 55 lb (flip)
15 min @ 85 lb (flip)
Maintained 85 lb flipping every hour until whey
stopped draining and pH > 5.3 (about 3 hrs.)
14 De-molded and immersed in heavy brine overnight (4 hr. per lb)
15 Moved to cave at 55F / 85% RH
16 Plan to age for 3 mo. and 9 mo. and coat with who knows what??*
(* I left that hanging because I don't wax but would like any suggestions as to what would be a nice coating for a Gouda)
The make went well and using the Kadova 4040 (1 kg) mold was a delight: no cheesecloth, fast flipping and a great looking smooth rind. I used their recommended pressing schedule but extended the last press until whey stopped draining (didn't measure pH though at the end). Yield was very good: 2.2 lb cheese after brining. Decided to do a whey-only ricotta and netted over half a pound there.
Shameless Commercial Plug warning: We do have some stock of the 4040 (1 kg) and 4060 (1.5 to 2 kg) molds
on the website at a very competitive price
.